Seafood Stew

This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.

Nutrition Facts

Serving Size1 cup

Calories222

Total Fat8 g

Total Carbohydrate3 g

Protein36 g

Servings and Times

Servings10

Ingredients and Preparation

IngredientsMeasures

Water6 cups

White wine10 ounces

Celery stalks and carrots, chopped3 each

Large shrimp, washed1 pound

Crayfish1 pound

Olive oil2 tablespoons

Medium onions, chopped2

Medium red pepper, chopped1

Medium green bell pepper, chopped1

Medium tomatoes, chopped4

Tomato paste2 tablespoons

Chopped fresh thyme2 teaspoons

Chopped fresh oregano2 teaspoons

Sea bass, cut into chunks1 pound

Small squid, cleaned and sliced1 pound

Salt and pepper to taste

Directions

In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.

Add the shrimp and crayfish and simmer for 3-4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.

Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.

Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.

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